Bokashi composting is gaining recognition as a powerful solution in the search for effective, eco-friendly ways to manage food waste. Originating from Japan, Bokashi offers an innovative approach to turning kitchen scraps into nutrient-rich compost while minimizing waste and supporting healthier soil. But what exactly is Bokashi, and why is it becoming a staple in sustainable practices? Let’s dig in!
What is Bokashi?
Bokashi is a form of fermentation-based composting that transforms food waste into a soil amendment through the use of beneficial microorganisms. Unlike traditional composting, which relies on aerobic (oxygen-based) decomposition, Bokashi is an anaerobic process that uses Effective Microorganisms (EM) such as lactic acid bacteria to ferment food scraps.
The word "Bokashi" translates to "fermented organic matter" in Japanese, highlighting its unique approach to food waste recycling. This method not only breaks down organic materials but also preserves essential nutrients, making it an excellent addition to gardens, allotments, and farms.
How Does Bokashi Work?
Bokashi composting is straightforward, making it accessible for households, schools, and community food systems. Here’s how it works:
The Bokashi Bin
A Bokashi bucket or bin features an airtight lid for anaerobic fermentation - just like when you make sauerkraut or kimchi.
Layering Food Waste
Food scraps—ranging from vegetable peels to meat and dairy—are added to the bin in layers. After each addition, you sprinkle a layer of Bokashi bran, which contains the EM bacteria responsible for fermentation.
Fermentation Process
The bin is sealed to create an anaerobic environment. Over 1-2 weeks, the microorganisms break down the organic matter, reducing odours and transforming the waste into pre-compost.
Bokashi Liquid (Leachate)
During fermentation, a nutrient-rich liquid known as Bokashi tea is produced. This leachate can be diluted and used as a natural fertiliser for plants or poured down drains to reduce odours and prevent clogs.
Burying the Fermented Waste
After fermentation, the pre-compost is buried in soil, where it fully decomposes within 2-4 weeks, enriching the earth with organic matter and nutrients.
What Makes Bokashi Unique?
Bokashi differs from traditional composting methods in several key ways:
Accepts All Food Waste: Bokashi can handle a wider range of materials, including meat, dairy, and cooked foods—items that are often avoided in traditional composting.
Odour-Free Process:Â The fermentation process prevents the unpleasant smells often associated with rotting food.
Space Efficiency:Â The compact bins are perfect for urban environments like apartments or small gardens.
Fast Results:Â Bokashi pre-composting takes about two weeks, significantly faster than standard composting methods.
Nutrient Preservation:Â The process locks in nutrients, creating a more potent soil amendment.
The Environmental Benefits of Bokashi
Bokashi composting offers a host of benefits for the environment, climate, and soil health:
Reduces Food Waste in Landfills
Globally, food waste contributes to significant greenhouse gas emissions, particularly methane. By diverting food scraps from landfills, Bokashi composting helps combat climate change.
Supports Soil Regeneration
The fermented waste enriches soil with organic matter, boosting its ability to retain water, store carbon, and support plant growth. Healthy soil is the foundation of sustainable agriculture and biodiversity.
Decentralised Composting
Bokashi is an ideal solution for community composting or decentralised systems, as it’s easy to scale and manage locally. By turning waste into a valuable resource, Bokashi aligns with circular economy principles.
Promotes Microbial Diversity
The EM in Bokashi enhances the microbial life in soil, fostering a thriving ecosystem that benefits plants and naturally combats pests.
How to Get Started with Bokashi
Ready to give Bokashi a try? Here’s a step-by-step guide to kickstart your journey:
Buy or Make a Bokashi Bin
You can purchase a Bokashi kit online or at a local gardening store, or you can make your own using a sealed container.
Source Bokashi Bran
Bokashi bran is readily available or can be made at home using wheat bran, molasses, and EM liquid.
Collect Your Food Waste
Start saving food scraps, including items you’d typically discard, such as meat bones, cheese, and citrus peels.
Layer and Seal
Add food waste in layers, sprinkling Bokashi bran over each layer. Press the waste down to remove air pockets and seal the lid tightly.
Bury the Pre-Compost
Once the bin is full, bury the fermented waste in your garden, allotment, or compost pile.
Bokashi in Circular Food Systems
Bokashi composting plays a vital role in creating circular food systems. Turning food waste into a resource supports a sustainable loop where organic materials feed back into the system, fostering regeneration and reducing environmental impact.
Communities and organizations, like Generation Soil CIC in Bristol, champion decentralised composting practices like Bokashi to build resilience in local food systems. These initiatives empower individuals to reduce waste and strengthen connections between people, nature, and food production.
Final Thoughts
Bokashi is more than just a composting method—it’s a movement toward a healthier planet. Whether you’re a gardening enthusiast, an urban dweller, or part of a community food project, Bokashi offers a simple, impactful way to contribute to a sustainable future.
Ready to make a difference? Start Bokashi composting today and turn your food waste into a powerful tool for soil health, regeneration, and the environment. 🌱
If you would like us to do the hard work for you, please check out our food waste collection service where we return living compost to our members and redistribute it to food growing projects around Bristol.
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